tag:fubar.com,2010:BlogAtom-2568442008-11-06T10:04:56-08:00RECIPES--VEGETABLESA fubar user blog.STORMhttps://fubar.com/storm_______noreply@fubar.comfubartag:fubar.com,2010:BlogAtom-256844.9125452008-11-06T10:04:56-08:002008-11-06T10:04:56-08:00Low-fat Scalloped Potatoes<p>2 or 3 baking potatoes</p>
<p>1 1/2 cups skimmed milk</p>
<p>2 tablespoons flour</p>
<p>1/2 teaspoon salt</p>
<p>1/4 teaspoon garlic powder</p>
<p>1/4 teaspoon cayenne pepper</p>
<p>1/2 cup shredded low fat cheddar cheese</p>
<p>Peel and slice potatoes thinly.</p>
<p>In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.</p>
<p>Layer casserole dish with potato slices.</p>
<p>Spoon half of sauce over slices and repeat with remaining potatoes and sauce.</p>
<p>Cover and bake in oven preheated at 350 degrees for 50 minutes to an hour.</p>
<p>Remove from oven and sprinkle with cheddar cheese.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125412008-11-06T10:03:20-08:002008-11-06T10:03:20-08:00SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR<p>Ingredients: ------------</p>
<p>2 Portabella mushrooms (they are Xpensive!)</p>
<p>2 large sweet red peppers</p>
<p>2 cherry tomatoes</p>
<p>1/2 red onion</p>
<p>1 tsp olive oil</p>
<p>1 tblsp fresh, coarsely ground black pepper</p>
<p>Coriander leaves</p>
<p>Sauce: ------</p>
<p>1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one from a specialty store, the supermarket ones are too watered down. A good Modena type is good)</p>
<p>1/4 tsp Hungarian paprika for flavor</p>
<p>salt to taste</p>
<p>Preparation: ------------</p>
<p>1. Whisk the sauce ingredients together</p>
<p>2. Wipe the shrooms with a moist towel and slice long.</p>
<p>3. Chop the onions along the grooves.</p>
<p>Cooking: --------</p>
<p>1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water.</p>
<p>2. Remove peppers and make long slices. Remove the core and the seeds.</p>
<p>3. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce.</p>
<p>4. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper.</p>
<p>Add half the sauce and saute for a few mts. more.</p>
<p>Serving: --------</p>
<p>1. Arrange the shrooms on a plate.</p>
<p>Place the red peppers around it.</p>
<p>Pour the extra sauce on the circumference.</p>
<p>Sprinkle coriander leaves.</p>
<p>2. Serve with brown rice or rye bread.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125402008-11-06T10:00:53-08:002008-11-06T10:00:53-08:00HOT MUSHROOM TURNOVERS<p>Ingredients: ------------</p>
<p>3 3oz pkg cream cheese,</p>
<p>softened butter or margarine,</p>
<p> all-purpose flour</p>
<p>1/2 lb. mushrooms,</p>
<p>minced 1 large onion,</p>
<p>1 t salt</p>
<p>1/4 t thyme leaves</p>
<p>1/4 C sour cream</p>
<p>1 egg, beaten</p>
<p>Instructions: -------------</p>
<p>Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr.</p>
<p>In med skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill. On floured surface, roll half of dough in 15 inch circle (about 1/16" thick); cut into twenty 2 3/4" circles.</p>
<p>Roll scraps into ball; chill. On one half of each circle, place teaspoonful of mushroom mixture. Brush edges with egg; fold other half over filling; with fork, press edges together; prick tops to let out steam;</p>
<p>place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill. About 20 min before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden.</p>
<p>Makes about 50.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125322008-11-06T09:57:43-08:002008-11-06T09:57:43-08:00BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE<p>3/4 lb scallops</p>
<p>1/4 cup flour</p>
<p>1/2 lb mushrooms, stems removed and minced</p>
<p>3 tblsp olive oil</p>
<p>1/4 cup white wine</p>
<p>3 tblsp fine bread crumbs</p>
<p>2 tblsp minced onion</p>
<p>1 tblsp minced parsely</p>
<p>2 clove minced or pressed garlic</p>
<p>pinch of red pepper flakes & salt</p>
<p>Instructions: -------------</p>
<p>Preheat oven to 350F.</p>
<p>Brush a shallow baking dish with 1 tbs of the oil.</p>
<p>Bake the 'shroom caps for 10 min.</p>
<p>Combine stems, crumbs, onion, parsely, red pepper and salt mix together well.</p>
<p>Add scallops to the baking dish. (If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each. Then you can stick one scallop in each 'shroom.)</p>
<p>Add the wine to the baking dish.</p>
<p>Sprinkle the minced mixture over all, and drizzle the remaining oil over.</p>
<p>Bake for 20 more min, or until done.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125312008-11-06T09:56:23-08:002008-11-06T09:56:23-08:00BACON AND CREAM CHEESE STUFFED MUSHROOMS<p>Ingredients: ------------</p>
<p>8 oz. cream cheese, softened</p>
<p>4-6 strips of bacon,fried and crumbled;reserve fat</p>
<p>1 small onion, finely chopped</p>
<p>20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped</p>
<p>Instructions: -------------</p>
<p>Saute onion and mushroom stems in bacon fat until tender.</p>
<p>Drain off excess fat.</p>
<p>Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.</p>
<p>Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.</p>
<p>Finish under the broiler just until tops are golden</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125302008-11-06T09:54:17-08:002008-11-06T09:54:17-08:00Mushrooms in Cream<p>Chop 1 pound of mushrooms into halves or quarters.</p>
<p>Heat 2/3 cup heavy cream.</p>
<p>Heat 2T butter in a deep frying pan.</p>
<p>Add 3-4 chopped garlic cloves to the butter.</p>
<p>Add mushrooms and cook for about 2 min, until brown.</p>
<p>Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.</p>
<p>Cook for about 5 more min, then add 1/2 cup chopped cilantro.</p>
<p>Serve on hot buttered rice or French bread</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125292008-11-06T09:53:25-08:002008-11-06T09:53:25-08:00Marinated Mushrooms<p>1 cup white wine</p>
<p>2 tbs. brown sugar</p>
<p>1/4 cup sliced green onion</p>
<p>1 ts hot red pepper flakes</p>
<p>1/2 ts salt</p>
<p>1/2 ts Oregano leaves</p>
<p>1/2 cup white wine vinegar</p>
<p>2 cloves garlic,finely minced</p>
<p>1/4 cup diced red pepper</p>
<p>1 lb small fresh mushrooms, trimmed.</p>
<p>1/4 ts. ground black pepper.</p>
<p>Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in an 8 cup microwaveable casserole.</p>
<p>Cover; microwave at high for three to five minutes or until mixture is simmering.</p>
<p>Add mushrooms.</p>
<p>Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking.</p>
<p>Stir in salt, oregano, and pepper. Let stand, covered, for thirty minutes.</p>
<p>Transfer to covered jar or container.</p>
<p>Can be refrigerated up to one week.</p>
<p>Actually, it's a good one, even if you can't stand microwave cooking. Just watch the mushrooms carefully while they cook.</p>
<p>They're also good when reheated.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9125262008-11-06T09:49:13-08:002008-11-06T09:49:13-08:00Grilled Portobello Mushrooms<p>Brush the mushroom with olive oil, balsamic vinegar, and lots of black and red pepper (big mushroom, eh?).</p>
<p>Grill it for 2 and a half minutes on each side, and garnish it with a puree of garlic and parsley.</p>
<p>Serve it with lemon slices on a bed of salad greens with a roasted red bell pepper.</p>
<p>If you have leftover stems and broken mushrooms bits, simmer them for ninety minutes in water with a bay leaf and thyme.</p>
<p>Use the dark brew to add or enhance a mushroom flavour in sauce.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9114612008-11-04T19:36:19-08:002008-11-04T19:36:19-08:00Picnic Potato Salad<p>4 c peeled and chopped potatoes</p>
<p>1/4 c red peppers,</p>
<p>diced 1 c diced celery</p>
<p>1/4 c minced onion</p>
<p>Boil potatoes and cool.</p>
<p>Add remaining vegetables and set aside.</p>
<p>In a separate bowl place;</p>
<p>1 T apple cider vinegar</p>
<p>1 T Bragg Liquid Aminos</p>
<p>2 t mustard</p>
<p>1 avocado,mashed</p>
<p>1 T Italian seasoning</p>
<p>Stir ingredients together and pour over potato mixture.</p>
<p>Toss together lightly and chill before serving.</p>STORMhttps://fubar.com/storm_______noreply@fubar.comtag:fubar.com,2010:BlogAtom-256844.9114592008-11-04T19:31:41-08:002008-11-04T19:31:41-08:00Marinated Vegetables<p>2 c broccoli florets</p>
<p>2 carrots</p>
<p>1 c zucchini, sliced</p>
<p>1 c cauliflower florets</p>
<p>Peel carrots and slice into circles or matchsticks.</p>
<p>Mix vegetables together in mixing bowl and set aside.</p>
<p>In a separate bowl, mix together the following ingredients:</p>
<p>3 T extra virgin olive oil</p>
<p>1/2 t garlic powde</p>
<p>r 1 T fresh squeezed lemon juice</p>
<p>1 T Bragg Liquid Aminos</p>
<p>1 T Italian seasoning</p>
<p>Pour over vegetables and chill overnight for flavors to marinate.</p>STORMhttps://fubar.com/storm_______noreply@fubar.com